HungryChris

This is something I have been doing, off and on, for a number of years. Injecting plus 3 weeks cure is a method I have arrived at after experiencing spots of a "pot roast brown" appearance in the very center of the meat. It is just my method to insure that the cure penetrates completely. It also seems to contribute to a very tender product. @Shelby, go for it! I look foreword to hearing about your exploits! HC

Well, it's been just about 3 weeks and it's time for an update. Right after I took this pic, I took it out of the cryovac, trimmed a bit of fat off the bottom. Mixed up the brine (6 cups of water and 1 1/2 cup of Tender Quick), put the beef in the brine and injected it well, all over. Added some bay leaves, rosemary, black peppercorns, hot sauce and held it submerged with a dish, covered it and put it in the fridge for 3 weeks. In the past, I would braise it for about 3 hours, but this time I put in the IP with 2 cups of water, a splash of cider vinegar, more bay leaves, raw onions and unpeeled garlic. Cooked it for 90 minutes and released the pressure after 10 minutes. I ran it under cold water to get it cool enough to handle and the skin slipped off in one big piece. Then it went into the fridge to cool. It is much easier to slice when cold. Well, of course, I had to make a sandwich. I went for a Reuben. It just doesn't get much better than that! HC

HC

In defference to @suzilightning, I did try the Cholula chili lime hot sauce. It's good. I definitly can taste the chili tugging towards Mexico, but lime, not so much. Fresh lime flavor is an illusive taste, that seems to only come from the freshly squeezed source (I call your attention to the bar abomination called Rose's Lime Juice). Anyway, if I were having breakfast at say, La Salsa Cantina in the Showcase mall in Las Vegas (sipping a 99 cent bloody mary) , I would be all over it, but if I want a taste of the Big Easy, and I do most mornings, it's back to Crystal for me. Just saying. Now, I know @rotuts will be bringing up the green Tobasco, again, so I'll try that next. Home fries, fried eggs and snow peas. HC

Veal piccata, buttered noodles and garlic and lemon mustard greens. HC

Brie on rosemary and olive oil crackers, beet and onion salad with blue cheese crumbles and our favorite olives brought back from Italy. HC

Home fries cooked in the last bit of duck fat, poached eggs and some of my dwindling supply of shishitos. Trying to keep the bad taste out of my mouth as I head off to vote. HC

I have to side with rotuts on this. Like beef tongue, I was introduced to scrapple ( the porcine version of fried polenta) early in life and am still grateful that I was. HC

Yes, it does if you can wait for it. HC

Tripe soup from Adam's Polish Food in Vernon, CT. The first time I was in the store the tripe soup was just being put in the case, still hot from the stove. Both the staff and other customers treated it with such obvious reverence, that I was intrigued. I had to try it! Now I try and get some every time we find ourselves in the area. HC

These are only 1/2 lb wheels. I like to take them out of the fridge in the morning and have them with apples or pears or on the rosemary and olive oil cracker from there after they have ripened up a bit. It's really good stuff and just about $3 each. HC.

Made a quick stop at Aldi this morning. Here is what I returned with. Both conspicuous and disappointing by their absence are the three wheels of Brie I intended to buy, but could not locate. I do hope that is simply a temporary setback. HC

Cheese and potato pierogis with onions, snow peas and a cold beet and onion salad. HC

It's a wrap. Took everything down, carted away the refuse, tilled the rest in and planted winter rye last week. The forecast last night: "No chance for rain in the next several days." I was awakened by a downpour around 3am. I hope to see the winter rye emerge soon. HC

The last of the garden green peppers, shrimp, sausage, capers, garlic, crushed red pepper flakes, shallots, white wine and diced fresh tomatoes on thin spaghetti. Oh, and of course, bruschetta. In her defense, Deb thought I had already taken pictures and dug in. HC

Pierogis with onions and sour cream and shishito peppers. I have fresh salsa on "standby" in case I need a little heat. Crystal, just doesn't belong here. HC

Last day of the steak sale at the local market. It's steak night again. Plus some blistered shishito peppers. HC

Bruschetta HC

Yes, this duck was initially a Korean BBQ duck and as a result, the broth was dark. I have found that by adding tomato to this type of broth, as well as to smoked chicken and duck broth, it mellows it out to a pleasant tasting soup. So, I added some of the tomato sauce from my garden tomatoes that I had in the freezer. HC

Duck soup HC

Chef salads tonight HC

Steak sandwich on a mayo-horseradish slathered roll with shredded lettuce and homemade pickles. HC

I forgot the 1 TBS sesame oil HC

I am afraid that some of you green pepper haters (and you know who you are) will have to avert your eyes, as this post includes the dreaded enemy, but I have to remain true to my own taste. Home fries (cooked in duck fat), poached eggs and the dreaded green monsters with onions, a comfort food to me. HC

1/2 cup of soy sauce 1/4 cup dry sherry 3 heaping TBS gochujang 1 TBS rice wine vinegar 1 thumb sized piece of peeled ginger, grated 4 large cloves of peeled garlic, grated 2 TBS brown sugar I zip this up with an immersion blender then add 4 chopped green onions This is the same as I use for Korean BBQ chicken, but chicken skin will tear easily if marinated for more than 3 hours. Duck skin is much tougher, so I marinated it in a plastic bag overnight. I have a 3 burner Weber, which I adjusted to 375 with the duck over the center burner, which was turned off. I cooked the trussed duck for 21/2 hours for a crispy skin. I used a large sizzle platter to collect the drippings. The next time I will use a shallow pan half filled with water. Baste every half hour with the duck marinade, up until the half hour before it is ready, because you want that raw duck marinade sanitized completely by the heat of the grill. Happy Cooking HC